My sweet baby girl is almost 1 year old.
She loves to eat, but only if it’s something she loves . . .
Unlike my other children, this girl is a vegetable lover (hallelujah!!!). She cracks us up when she reaches for a tomato over a cookie (seriously, who’s child is she?!). She eats them like apples and can’t get enough.
Unfortunately, I tend to reach for the cookies over tomatoes any day (as does my husband!). We have been trying to follow her good example and teaching ourselves to eat more vegetables, but one can only eat so much!
So, I have been trying to find new and yummy ways to prepare my vegetables so that myself and my family will eat more of them. This dish was a huge hit, especially with my kids. I loved them warm, right out of the oven, but they were good after cooling down a bit too!
If you have fresh tomatoes from your garden or the farmer’s market, you have to give this recipe a try!
Serves: 6-8
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 tablespoons olive oil
- 2 pints cherry tomatoes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup shredded Parmesan cheese (freshly grated is best)
- 1/2 teaspoon garlic salt
Instructions
- Preheat oven to 400 degrees.
- Pour olive oil in the bottom of a 13x9" baking dish.
- Add tomatoes and stir around until all tomatoes are covered.
- Sprinkle with salt, pepper, parsley, grated cheese, and garlic salt.
- Bake tomatoes for about 8-10 minutes.
- Remove tomatoes from the oven, preheat the broiler, and return tomatoes to the broiler for 2 minutes until the tomatoes begin to split and the cheese begins to color.
- Serve immediately.
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